2 whole chicken breasts, split
2 tsp. ground cumin
1/2 tsp. oregano leaves, crushed
1/2 tsp. garlic salt
2 tbsp. vegetable oil
1/2 c. picante sauce
1/4 c. water
1 tsp. instant chicken bouillon

Remove skin and fat from chicken. Combine 1 teaspoon of the cumin, oregano and garlic salt; mix well. Rub into chicken. Lightly brown chicken in oil in large skillet; drain off fat. Combine remaining cumin, picante sauce, water and bouillon, mixing well; pour over chicken. Bring to a boil; reduce heat. Cover and simmer.